Notes
- Cuisine: Asian Inspired
- 1 lb ground beef (or pork, turkey, or chicken)
- 1 tbsp toasted sesame oil, divided
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 (14–16 oz) bag coleslaw mix (shredded cabbage and carrots)
- 3 tbsp soy sauce (or coconut aminos)
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce (optional)
- 1–2 tsp sriracha or chili paste (optional)
- Salt and black pepper, to taste
- Sliced green onions and sesame seeds, to garnish
- Heat a large skillet over medium high. Brown the ground beef, breaking it up, 5–7 minutes until cooked to 160°F. Drain excess grease.
- Add the onion, garlic, ginger, and 1 tsp sesame oil. Cook 2–3 minutes until fragrant.
- Add the coleslaw mix, soy sauce, rice vinegar, hoisin, and sriracha. Stir fry 4–6 minutes until the cabbage is crisp tender.
- Off the heat, drizzle with the remaining sesame oil. Garnish with green onions and sesame seeds and serve.
- Don't skip the toasted sesame oil; add it at the end for the best flavor.
- Cook the cabbage just until crisp tender so it doesn't get soggy.
- Use coconut aminos and skip the hoisin for a keto or Whole30 version.
- For a fun twist, scramble an egg into the pan at the end.
- Refrigerate leftovers up to 4 days.
- Reheat in a hot skillet with a splash of soy sauce.
- Not ideal for freezing (cabbage softens).
Calories: 330 · Protein: 22 g · Carbohydrates: 12 g · Fat: 22 g · Fiber: 3 g · Sugar: 5 g